I won’t’ go into the healthy aspect of pressure cooking today, but instead, I want to share a delicious, super healthy soup I made yesterday.

The following recipe can be adapted to stove top, or slow cooker, so feel free to use it how you wish.

Crazy, Creamy, Instant Pot Butternut Squash Soup:

Ingredients:

1 Tbsp. avocado oil, or butter,

1 large yellow onion, diced

1 red bell pepper, chopped

2 tsp. diced garlic

1 tsp. fresh ground ginger

2 lb. butternut squash peeled and cubed (1 medium squash which is what I used last night)

1 medium apple, peeled cored and chopped

1 tsp. sage

⅛ tsp. chili powder (I used 2 teas of my super mild powder)

¼ tsp. sea salt

1/1/2 C chicken stock, (or more if you have more squash)

3 oz. goat cheese or cream cheese

⅓ c. Parmesan cheese,

(I did not use cream cheese only parmesan and used close to a cup)

Basic Pressure Cooking Instructions

◦Turn your Instant Pot on to the Sauté function. Add the oil, onions and bell pepper. Sauté on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.

◦Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a natural release of the pressure.

◦Using an immersion blender in the Instant pot, then after blended, add the cheese while it’s piping hot.

Notes: I used a whole squash and so earlier in the day I cut the squash in half, removed the seeds and put the trivet in the bottom of the pot. Added 1 cup water and cooked for 12 minutes. Natural release. This is ideal to do while you’re doing other things. Later that day I removed the cooled squash and with my hands, removed the peel. I added to my bowl of squash salt and plenty of butter. Then I made the soup above. The extra salt and butter I think made this exceptionally delicious.